Appetizer for 4

Roasted Greek Potatoes

Name: Roasted Greek Potatoes
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 russet or idaho potatoes; 1/2 slightly heaping tsp baking soda; to taste kosher salt and ground black pepper (optional); 1/4 cup olive oil; 1 1/2 tbsp cornstarch; 1 tbsp greek seasoning; 1/2 tsp garlic powder; 6 oz feta cheese; 2 oz cream cheese; 1 tbsp lemon juice; 1 tbsp fresh dill (optional); 2 tsp honey; 1/8 tsp greek seasoning; 1 1/2 tbsp olive oil (optional)

Crisp roasted potatoes pair with a creamy feta dip flavored with lemon, honey, dill, and Greek seasoning.

$1.20per serving $

55 minstart to table

4servings

Greek Vegetarian Gluten-free Budget Appetizers Side dishes Snacks Cold-weather comfort Winter

Ingredients

4 russet or idaho potatoes
1/2 slightly heaping tsp baking soda
to taste kosher salt and ground black pepper (optional)
1/4 cup olive oil
1 1/2 tbsp cornstarch
1 tbsp greek seasoning
1/2 tsp garlic powder
6 oz feta cheese
2 oz cream cheese
1 tbsp lemon juice
1 tbsp fresh dill (optional)
2 tsp honey
1/8 tsp greek seasoning
1 1/2 tbsp olive oil (optional)

Steps

Heat the oven to 425 F and bring a large pot of salted water with the baking soda to a boil.
Cut the potatoes into chunks, boil them for 8 minutes, and drain them well.
Toss the potatoes with 1/4 cup olive oil, cornstarch, Greek seasoning, garlic powder, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 30 minutes, turning them halfway through.
Blend the feta, cream cheese, lemon juice, honey, dill, remaining Greek seasoning, and optional olive oil until smooth.
Serve the hot potatoes with the feta mixture.